The Sugar Cookie Code
No Caster Sugar on hand?
Have you ever been in one of those situations where you’re just about ready to start baking a batch of cookies and realise… you’re out of Caster Sugar? You could go to the shops but, really, who has time for that? Not to worry. You can work with so many other varieties of sugar, you just need to understand the Sugar Cookie Code.
Different sugars have different qualities when it comes to the flavour, colour and texture that it gives your baking.
Lucky for you, we’ve cracked the code so you’ll know exactly how your cookies or biscuits will turn out. No guessing required.
Our classic Sugar Cookies use 100g of Caster Sugar in the recipe to create lightly golden, smooth cookies every time.
For most other types of sugars, you can replace the Caster Sugar in equal parts but with varying colours and textures.
- Rapadura Sugar: Use the same amount (100g) for a golden-flecked colour with a dark caramel flavour.
- Brown Sugar: Use the same amount (100g) for a soft, golden biscuit and delicate toffee flavour.
- Coconut Sugar: Use the same amount (100g) for a golden-flecked biscuit with a butterscotch flavour.
- Raw Caster Sugar: Use the same amount (100g) for a lightly caramel flavoured biscuit.
We hope this helps you to bake the perfect biscuits every time!